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    You are in: Home / Recipes / Smoky Ham and Corn Chowder Recipe
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    Smoky Ham and Corn Chowder

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    dicentra's Note:

    Food & Wine Apr 2009

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 ear corn, kernels cut off and cobs reserved
    • 14.79 ml vegetable oil
    • 1 onion, cut into 1/4-inch dice
    • 680.38 g piece ham
    • 473.18 ml heavy cream
    • 453.59 g baking potato, peeled and cut into 1/2-inch dice
    • kosher salt & freshly ground black pepper

    Directions:

    1. 1
      Using the back of a knife and working over a medium bowl, scrape the corn cobs to release any pulp and juices; reserve the cobs.
    2. 2
      In a medium soup pot, heat the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add 3 cups of water, the ham rind and the corn cobs, pulp and juices and bring to a simmer.
    3. 3
      Cook over moderately low heat for 5 minutes; discard the cobs and ham rind. Add the cream and potatoes, bring to a simmer and cook until the potatoes are almost tender, about 5 minutes.
    4. 4
      Add the corn kernels and ham and simmer until the corn and potatoes are tender, about 5 minutes longer. Season with salt and pepper, ladle into bowls and serve.

    Browse Our Top Chowders Recipes

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    Nutritional Facts for Smoky Ham and Corn Chowder

    Serving Size: 1 (552 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 914.1
     
    Calories from Fat 531
    58%
    Total Fat 59.0 g
    90%
    Saturated Fat 31.3 g
    156%
    Cholesterol 251.6 mg
    83%
    Sodium 2635.3 mg
    109%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 5.3 g
    21%
    Sugars 7.6 g
    30%
    Protein 46.9 g
    93%

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